Bulgogi Hot Pot (Jeongol)
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Calories
165 kcal
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Course
Main Course
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Cuisine
Korean
Bulgogi Hot Pot (Jeongol)
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Bulgogi Hot Pot has many names in Korean. Bulgogi Jeongol (불고기 전골), Yaetnal Bulgogi (옛날불고기), and Bulgogi Ttukbaegi (불고기뚝배기). They all basically refer to the same thing: bulgogi, vegetables and glass noodles that are cooked in broth right at the table or that comes boiling hot in a stone pot.
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Ingredients
- 5 oz bulgogi marinated
- 2 1/2 cup kelp broth
- 1/2 cup mushroom water shitake
- 3 Napa cabbage leaves
- 1/2 yellow onion sliced, large
- 50 g glass noodles (potato starch noodles aka dangmyeon 당면)
- 3 oz enoki mushrooms (1 pack)
- 1 handful oyster mushrooms
- 5-6 shiitake mushroom dried
- 3 green onions
- 1 carrot (optional - more for color)
kelp broth
- 2 cups water warm
- 1 Kelp 다시마 dashima - approx palm size, large piece
bulgogi hot pot sauce
- 2 tsp guk ganjang (soup soy sauce)
- 1 Tbsp cooking sake or rice wine
- 2 tsp soy sauce soy sauce, Jin Ganjang
- 1/4 tsp sea salt Trader Joe's
- 2 tsp sugar
Instructions
- Use my bulgogi recipe to marinate bulgogi in advance. I had some frozen uncooked bulgogi from before so I just defrosted them here. If you don't have time, you can just make fresh bulgogi and let it marinate while you are waiting for the noodles in step 3.
- Make Kelp broth by adding kelp to 2 1/2 cup warm water for 30 min or more.
- Soak glass noodles in warm water (enough to fully cover noodles) for 30 min.
- Soak dry shitake mushrooms in hot water for 30 min.
- While noodles are soaking, cut cabbage leaves into smaller pieces.
- Clean and cut onions, green onions, carrots and Shitake mushrooms (take the hard stem off and then cut caps into strips). Tear oyster mushrooms by hand (just something I was taught to do when I was little) and separate enoki mushroom into little bunches.
- In a small bowl, mix all sauce ingredients - guk ganjang, jin ganjang, rice wine, salt and sugar. Set aside.
- Now it's assembly time! If you want to make it look pretty, lay out the ingredients like I did here. If you don't have time, just dump everything in the pot and add 1 1/2 cup kelp broth and 1/2 cup shitake mushroom water (from soaking shitake mushrooms).
- Pour bulgogi hot pot sauce on top, close the lid and bring to boil on medium high heat.
- Once it starts to boil, reduce heat to medium to medium low and simmer for 15-17 minutes until cabbage is soft and bulgogi is cooked.
- Serve with rice and kimchi!
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
21g
(7%)
Protein
8g
(16%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
21mg
(7%)
Sodium
464mg
(19%)
Potassium
334mg
(7%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
2705IU
(54%)
Vitamin C
9.2mg
(10%)
Calcium
34mg
(3%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 8g | 16% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 464mg | 19% |
| Potassium | 334mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 2705IU | 54% |
| Vitamin C | 9.2mg | 10% |
| Calcium | 34mg | 3% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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